Food Smokers and Smoking Tips/Tricks/Techniques

Pork loin. Mashed taters, green beans. Bourbon peach glaze.

 

I found the best beef ribs I’ve ever found to date the other day. Still not fantastic, but they cooked up pretty well. Much better than the last batch. I used 3 different rubs after cutting in to 3rds and the On Point by far have the best bark and tasted the best. One of these days I’ll find some that have some meat on them.

 

What is it?


EDIT: Upon catching up, its a porcupine! Never seen one.

 

If you ever go to Maine you’ll learn they are stupid there. I saw maybe one or two my entire time other than with the husky. Driving northern Maine past Portland, they are just littering the shoulders with roadkill porcupines. Something about being up there just makes them stupid.

 

@Cold Iron
I know we've discussed the vacuum seal bags before and like I mentioned I get mine from Cabela's ... Just noticed this morning that they say boil on them.. like I mentioned before I've never had an issue with them.



Also.. the smaller bags are perfect when you get free sweet corn and blanch it and divide it into 1 cup serving sizes!

 

I'm 10 minutes away.

And still wouldn't have driven over.

 

Hipsters wear flannel in an attempt to be ironic; as in, it's ironic they don't realize how douchey they really are.

 

I would have paid you a 6pack to save it for me. I think it’s an easy fix

 

taking it easy this weekend . Did some Parmesan crusted wings on the left . The right side was done with Grilla grills AP rub .

 

Just seen this on slick deals. Link in ad shows $499 at home depot but brick seek shows "clearance" at several of my local home depots. Someone in the market for a new traeger may want to check this deal out.

https://slickdeals.net/share/android_app/t/14223167

 

First spatchcock chicken on the new Yoder, Twist’d Q Mesquite rub and some sprinkle of Oakridge Habanero Death Dust

 

Details on the glaze please!

 

MIL brought by a brisket flat she picked up from the store, and I wasn't quite ready for it. Was going to order a Thermoworks with at least two probes at some point, but I'll need to find something local that will do the job.

Thinking about this as a temporary solution. https://www.academy.com/shop/pdp/thermopro-tp-17-digital-meat-thermometer#repChildCatid=8037512

 

I've got a recipe that I used on some stuffed pork chops that I did for one of the cooking contests if you want that one too

 

Ive used peach jam on some pork, turned out good

 

throw in a little bourbon and elevate it! HAHA

 

Yep! Drop a little ghost pepper powder on it

 

Anyone need a decent thermometer. With 4 probes

coupon code Z69Z6FM3

$53 Inkbird IBT-4XS Bluetooth Wireless Grill BBQ Thermometer for Grilling with 4 Probes, Timer, Alarm,150 ft Barbecue Cooking Kitchen Food Meat Thermometer for Smoker, Oven, Drum

https://www.amazon.com/dp/B076QDC5VL/ref=cm_sw_r_sms_apa_i_4fWhFb1NJXJJK

 

Thanks, went for this instead. Might have to wait until Thursday to cook, but it should be fine.

 

Nothing too fancy. Took half of a 15oz jar of peach jam. Added 2 shots of bourbon, maybe 2 tbsp Dijon, and a tablespoon of bbq rub. Heated up over low heat to melt the jam and blend the flavors.